Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] SPG-STRIX Wari-komi Damascus Gyuto 210 mm with Senbon-Kurogaki [black persimmon] Handle and Wooden Saya

kurokigoishiten

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] SPG-STRIX Wari-komi Damascus Gyuto 210 mm with Senbon-Kurogaki [black persimmon] Handle and Wooden Saya

Name: Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] SPG-STRIX Wari-komi Damascus Gyuto 210 mm with Senbon-Kurogaki [black persimmon] Handle and Wooden Saya
Brand: kurokigoishiten
Price: 148000.0 JPY
Availability: OutOfStock

¥148,000

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Crafted by Yamawaki Cutlery, a prestigious Sakai knife maker founded in 1927, this exceptional SPG-STRIX Wari-komi Damascus Gyuto 210 mm embodies the finest traditions of Japanese blade craftsmanship.

Each piece is meticulously hand-forged and finished by skilled artisans, achieving a perfect balance of precision, beauty, and performance.
The blade is paired with a stunning Senbon-Kurogaki (striped persimmon wood) handle, and accompanied by an elegant wooden saya, reflecting the harmony between form and function.
This one-of-a-kind masterpiece proudly bears the name of the legendary Kamakura-period swordsmith [Go-uma-no-suke Yoshihiro] symbolizing the spirit of Japanese mastery that transcends time.

This Gyuto knife features a beautifully patterned Damascus steel blade, showcasing elegant wood-grain-like waves across the surface.
The handle and saya are crafted from rare Kurogaki (black persimmon wood), prized for its natural jet-black streaks that resemble ink brushed on fine paper.
The blade steel, SPG-STRIX, delivers an extraordinarily sharp edge—comparable to high-carbon steel—while maintaining excellent durability and corrosion resistance.

*Click the button below for detailed information about materials.
Limited to this one piece.
Comes in a wooden presentation box.

You can watch a video of this product.
The video is available in the image gallery.

This Gyuto knife features the distinctive and captivating pattern unique to Damascus steel.
The handle and saya are made from extremely rare Kurogaki (black persimmon wood)—a precious material said to appear only once in every ten thousand trees—adorned with elegant black streaks that resemble brushstrokes of charcoal ink.

Handcrafted by skilled Sakai knife artisans of Yamawaki Cutlery, this masterpiece embodies the finest Japanese craftsmanship.
The blade bears the engraved mark [Go-uma-no-suke Yoshihiro].
engraving

Please refer to the images for detailed dimensions of the product.

The [Gyuto] is the Japanese interpretation of the Western chef’s knife, designed as an all-purpose blade for slicing meat, fish, and vegetables with precision.
Its gently curved edge allows smooth rocking cuts, while the thin, finely sharpened blade provides exceptional control and effortless slicing performance.
Combining balance, versatility, and refined sharpness, the Gyuto is an essential knife for both professional chefs and passionate home cooks.
A true reflection of Japanese craftsmanship — elegant, functional, and made to last.

[Warikomi(Japanese San-Mai Forging Technique)] is a traditional Japanese forging technique in which a hard steel core—known for its exceptional sharpness—is sandwiched between layers of softer iron or stainless steel.
This three-layer structure combines the best of both worlds: the core maintains a razor-sharp edge, while the outer layers provide strength, flexibility, and rust resistance.
Each blade is carefully forged and finished by skilled Japanese craftsmen, ensuring a perfect bond between the core and the cladding metals.
The result is a knife that offers outstanding cutting performance, durability, and ease of maintenance—ideal for both professional chefs and home cooks alike.

The Warikomi method embodies the spirit of Japanese craftsmanship, achieving a harmonious balance between sharpness, resilience, and beauty.

[SPG-STRIX] is a next-generation stainless powdered steel developed by Takefu Special Steel Co., Ltd., designed specifically for high-performance Japanese kitchen knives.
It achieves an exceptional balance of hardness, sharpness, and corrosion resistance, reaching up to HRC 65 while maintaining excellent grindability and edge retention.
Unlike conventional powdered steels that can be difficult to sharpen, SPG-STRIX provides a smooth sharpening feel similar to high-carbon steels.

Combining advanced metallurgical engineering with traditional Japanese forging, this steel delivers razor-sharp cutting performance and long-lasting durability, making it one of the finest materials used in modern Japanese blades.

[Damascus steel] is renowned for its distinctive wavy pattern and exceptional cutting performance.
Created by forging together multiple layers of different steels, it forms a beautiful flowing grain that resembles natural wood or water ripples.
Beyond its striking appearance, Damascus steel offers a perfect balance of strength, flexibility, and edge retention, ensuring both durability and effortless sharpness.

Each blade’s unique pattern makes it not only a high-performance tool, but also a piece of art that embodies the spirit of Japanese craftsmanship.

[Gou Umanosuke Yoshihiro] is a prestigious brand of traditional Sakai knives, handcrafted in Osaka, Japan — a region celebrated for over 600 years of fine blade-making heritage.
Each knife is meticulously forged, sharpened, and polished by master artisans of Yamawaki Cutlery, preserving the time-honored techniques of Sakai Uchihamono craftsmanship.

Combining the precision of Japanese forging with elegant design and perfect balance, Yoshihiro knives deliver razor-sharp performance, exceptional durability, and timeless beauty that reflects the spirit of true Japanese mastery.
A tool for professionals — and a work of art for those who value perfection.

[Yamawaki Cutlery] is a long-established knife workshop based in Sakai, Osaka, the historic heart of Japanese blade-making for over six centuries.
Since its founding in 1927, Yamawaki has continued to uphold the time-honored traditions of Sakai Uchihamono, crafting each knife with uncompromising precision and care.

Yamawaki Cutlery

Every blade is hand-forged, ground, and finished by skilled artisans, achieving the perfect harmony of sharpness, balance, and beauty.
Yamawaki Cutlery

Blending traditional Japanese techniques with modern innovation, Yamawaki creates knives that embody both heritage and performance — tools cherished by professional chefs and culinary enthusiasts around the world.

A true symbol of Japanese craftsmanship and the spirit of Sakai quality.

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] SPG-STRIX Wari-komi Damascus Gyuto 210 mm with Senbon-Kurogaki [black persimmon] Handle and Wooden Saya
Size : Box / 420 mm × 88 mm × 45 mm
Knife / Length: 349 mm, Width: 45 mm, Blade length: 200 mm, Handle length: 132 mm
*Please refer to the images for detailed dimensions of the product.
Weight : About 138 g
Kurogaki (black persimmon wood) handle, with wooden saya and presentation box

1,000 JPY flat rate shipping within Japan, free shipping for purchases totaling 20,000 JPY or more.
Please bear the actual cost for shipping charges outside Japan.

Do not use the knife for any purpose other than food preparation.
Always use a knife suitable for its intended purpose.
Using this knife to cut frozen foods, bones, or other hard materials may cause the blade to chip, crack, or break. Please use a specialized knife for those tasks.
Always use a cutting board when using the knife.
However, striking or chopping forcefully on the board may cause the edge to chip or the handle to loosen, which is extremely dangerous.
The blade is very thin and sharpened for excellent cutting performance.
Do not twist, bend, or apply side pressure to the edge, and never touch the blade directly or use it for any non-cooking purpose.
Regularly inspect the blade for cracks or chips.
If any damage is found, stop using the knife immediately.
For knives with inserted handles (tang-style handles), the handle may become loose over time.
Always check for any looseness before use.
When children use the knife, ensure that they are properly supervised and instructed by a responsible adult.
Keep the knife out of reach of infants and small children.
Never heat the knife over an open flame.
After each use, wash the knife thoroughly, wipe off all moisture, and allow it to dry completely before storing.
For details on care and maintenance, please refer to [Knife Care].

Rust Prevention
After each use, wash the knife thoroughly with water or lukewarm water, then wipe off all moisture with a dry cloth before storing.
If you do not plan to use the knife for an extended period, apply a thin layer of vegetable oil (such as salad oil) to the blade to help prevent rust.
If rust does appear, gently polish the affected area using a mild abrasive cleaner.
Sharpening
Proper sharpening is essential to maintain the knife’s cutting performance.
Ideally, the blade should be sharpened about once every ten days.
When sharpening at home, use a medium-grit synthetic whetstone for best results.

1. First, as shown in the diagram, place a wet cloth or towel under the whetstone to keep it from moving while you sharpen.
2. For single-bevel knives, sharpen the beveled side at an angle of about 15 degrees, as illustrated.
3. When sharpening the knife, keep your fingers together and apply pressure to one area at a time.
Move the blade slowly and evenly back and forth to achieve a consistent edge.
4. When a rough sensation—known as a burr—appears along the edge, gently sharpen the reverse side of the blade two or three times, just enough to remove the burr.
*For double-edged knives, sharpen both sides of the blade the same number of times.
When sharpening, make sure the knife does not wobble on the whetstone.
Move it straight, quietly, slowly, and with a steady rhythm to achieve an even edge.
After sharpening, wash the knife thoroughly, remove any moisture, and let it dry completely before storing.

kurokigoishiten

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] SPG-STRIX Wari-komi Damascus Gyuto 210 mm with Senbon-Kurogaki [black persimmon] Handle and Wooden Saya

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